Pecan Bars
User Reviews
5
Pecan Bars
Description
This Pecan Bars recipe begins with a shortbread crust made by creaming butter and sugar, then mixing in eggs, vanilla, flour, baking powder, and salt. Pressed evenly into a parchment-lined baking pan, the crust bakes until just set but not browned. The topping blends butter, light corn syrup, and brown sugar, cooked to a slow boil before adding heavy cream and chopped pecans. Poured over the baked crust, the filling bakes again to set into a chewy, caramelized layer studded with toasted pecans. The bars cool completely before slicing, allowing the layers to firm up properly.
The combination of a tender, buttery base and a sweet, nutty topping offers a balance of textures and rich flavors. The pecan mixture adds a slight chewiness and crunch from the chopped nuts. Baking times and doneness cues ensure the filling is set while maintaining a slight jiggle in the center for ideal texture.
Pecan Bars serve well as a sweet snack or dessert and can be stored refrigerated or frozen. They are sturdy and hold their shape well, making them suitable for make-ahead and holiday treats.
According to recipe notes, these bars store up to 5 days refrigerated and freeze for up to 3 months. Thawing is recommended overnight in the refrigerator before serving, with an option to bring them to room temperature for enjoyment.
Ingredients
For the Crust
- 1 1/4 cups butter (2 1/2 sticks), room temperature
- 6 Tablespoons granulated sugar
- 2 large egg
- 1 1/2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
For the topping:
- 1 cup butter (2 sticks)
- 1/2 cup corn syrup light, Karo
- 1 1/2 cups light brown sugar , packed
- 2 Tablespoons heavy whipping cream
- 3 1/2 cups pecans , chopped
Instructions
- Preheat the oven to 350 degrees F.
Shortbread Crust:
- Add butter and sugar to a mixing bowl and beat together until light and fluffy, about 3 minutes. Add the eggs and vanilla and mix well.
- Stir together the flour, baking powder, and salt and add to the mixing bowl. Mix just until dough is combined.
- Flour your hands and press the dough evenly into 9x13'' baking sheet lined with parchment paper. Bake for 12-15 minutes or until the crust is set but not browned.
Pecan Topping:
- Add butter, corn syrup, and brown sugar to a saucepan over medium heat and stir until butter is melted.
- Bring to a slow boil and boil for 3 minutes.
- Remove from heat and stir in heavy cream and chopped pecans. Pour over the crust and smooth into an even layer.
- Bake for 25 to 30 minutes or until the filling is set. The pecan bars are done when the edges are set and the center only slightly jiggles when the pan is moved.
- Allow to cool completely, then cover and refrigerate for at least 2 hours before cutting and serving.
Notes
- After baking and cooling, store pecan bars covered in the refrigerator for up to 5 days to maintain freshness.
- For longer storage, freeze bars fully cooled and wrapped for up to 3 months; thaw overnight in the refrigerator before serving.
- Properly buttering and flouring the bundt pan or using nonstick baking spray is essential to prevent sticking during baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 673 kcal
% Daily Value*
| Calories | 673kcal | 34% |
| Carbohydrates | 53g | 18% |
| Protein | 5g | 10% |
| Fat | 50g | 77% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 100mg | 33% |
| Sodium | 286mg | 12% |
| Potassium | 199mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 36g | 72% |
| Vitamin A | 935IU | 19% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 61mg | 6% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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